Preheat the oven to 350°F.

Place the thawed bone-in turkey breast into a roasting pan or on a cooling rack placed inside of a cookie sheet.

In a microwave safe bowl, combine the butter, salt, paprika, garlic powder, pepper, parsley, onion powder and brown sugar.

Once combined, melt the mixture in the microwave.

Slowly pour and brush the turkey breast with the melted butter mixture.

Add the onion, carrots and celery stalks to the bottom of the pan.

Bake at 350°F, checking the internal temperature after it has baked for 15 min per pound (so a 6lb turkey will cook for 90 minutes before checking the temperature). Continue cooking until the internal temperature has reached 165°F in the thickest part of the breast.

Remove from the oven and allow the turkey breast to rest for 30 minutes before cutting into slices.

While the turkey breast is resting, make the gravy.

First remove any large solids from the pan, then pour 1 cup of chicken broth into the hot pan and whisk to combine all of the turkey drippings and seasoning that dripped off of the turkey.

Pour the liquid into a medium sized saucepan. Add the remaining 3 cups of chicken broth and bring to a boil.

Slowly whisk in the cornstarch slurry, continuing to boil until the gravy has reached your desired thickness. You can add an additional cornstarch slurry, if needed.

Slice the turkey, and serve with mashed potatoes and gravy. Enjoy!